IMO, a good guacamole is just mashed avocado with lime juice, salt, pepper, and a few dashes of hot sauce mixed in. However, I’m also an absolute sucker for the San Diego-style guacamole that’s ubiquitous at taco shops across the southwest (and increasingly in the PNW), which is more of a salsa of tomatillo, guacamole, and onion, seasoned and then run through a blender until it achieves a uniform greenish consistency.
On the other hand, I won’t put up with any form of “parmesan cheese” other than real imported Parmigiano-Reggiano, and when cooking with it I insist on buying it in wedge form and grating it myself so I can see from the markings on the rind that it’s the genuine article and doesn’t include any fillers. I always insist on grating my own cheese rather than buying pre-shredded, anyway; I can taste the difference the anti-caking agent makes in the pre-grated stuff.